Ingredients:

1 lb chicken livers, organic (US Wellness Meats)

3 tbsp grass-fed ghee

1 yellow onion, diced

1 clove garlic

2 hard boiled pasture raised eggs, peeled and sliced

1-2 tsp sea salt (depending on taste)

Optional Ingredients:

Small handful seaweed soup mix

4 medium Russian Red kale, chopped

Ground pepper, to taste

To serve:

Paleo crackers

4 medium kale leaves (or more)

Instructions:

Step 1: Sauté chicken livers in 1/2 the ghee until no longer pink in the middle, about 7-8 mins. Remove livers from the fry pan.

Step 2: Add rest of the ghee to pan, and sauté the onions and sliced garlic clove until translucent.

Step 3: For a paté texture - add all ingredients into a Vitamix (or any other blender) and blend until smooth. For chunkier texture - add all ingredients to food processor and chop/blend until desired texture is reached.

Step 4: You can eat it hot/cold, but I would recommend cold, so refrigerate right after and serve with paleo crackers or on kale.